Veal Cutlets With Homemade Chimichurri

Photography TANGO | Food Styling Nataly Simard | Prop Styling Caroline Simon

  • Prep time 10 minutes
  • Total time 18 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Working one at a time, using meat mallet, pound veal cutlets between 2 large sheets of plastic wrap to 1/3-inch thickness. Rub cutlets on both sides with garlic clove and brush well with oil; season with salt and pepper. Transfer to plate.

In large grill pan over high heat, cook cutlets, one or two at a time, turning halfway through cooking time, until beginning to brown, about 2 minutes. Transfer to clean plate; keep warm. Top generously with Homemade Chimichurri and sprinkle with parsley. Serve with remaining Homemade Chimichurri and Baked Matchstick Fries.


Homemade Chimichurri In bowl of food processor, pulse 1 cup packed fresh flat-leaf parsley and 1/2 cup each packed fresh oregano and fresh cilantro, 2 cloves garlic and 1 shallot, peeled, 1/2 small jalapeño pepper, 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tbsp Worcestershire sauce and 1/4 tsp sea salt until mixture reaches desired consistency. Serve with veal cutlets. Makes about 1 cup.

Nutritional facts Per serving: about

  • Calories 470
  • Total fat 38 g
  • Saturated fat 7 g
  • Cholesterol 110 mg
  • Sodium 300 mg
  • Total carbohydrate 4 g
  • Fibre 1 g
  • Sugars 1 g
  • Protein 28 g
  • Iron 3.2 mg
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Lunch & Dinner

Veal Cutlets With Homemade Chimichurri